Combine the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 or 4 minutes.

Add in the eggs one at a time on low speed, scraping down the sides of the bowl after adding each egg.

Stir in the ube halaya until fully combined.

Follow with the ube flavor, scraping down the sides of the bowl.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the flour mixture to the wet ingredients little by little, stirring to combine.

When just combined, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. (If adding to your fridge overnight, remove the bowl from your fridge about 30 minutes prior to when you'd like to bake the cookies the next day.)

When ready to bake, preheat your oven to 325 degrees F. Add a silicone baking mat to your baking sheet.

Add the confectioner's sugar to a shallow bowl. Using a medium cookie scoop, scoop the dough into 1 1/2 tablespoon scoops and roll into balls.

Add the dough ball to the bowl of confectioner's sugar and roll until thickly coated all over -- do your best to make it so you can't see any of the dough peeking through.

Add the coated ball to your prepared baking sheet and repeat with the remaining dough. Place the rolled balls at least 2 inches apart on the prepared cookie sheet.

Scoop out some of the confectioner's sugar into a dusting wand and twist to close.

Tap the dusting wand over each dough ball, generously covering the cookies in more confectioner's sugar.

Add the cookie sheet to your prepared oven and bake until the cookies are set, and the surface has cracked, about 13 to 15 minutes.

Let cool completely on the baking sheet. Repeat baking with your remaining dough.